Tangy Braised Short Ribs

Ingredients:

1 (6-ounce) can frozen lemonade concentrate

1 medium onion

1 (15-ounce) can tomato sauce

4 teaspoons dried parsley

2 tablespoons firmly packed light brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon each dried thyme and crushed red pepper flakes

1 bay leaf

4 to 5 pounds beef short ribs

Step-by-Step

1. Thaw the lemonade concentrate. Slice the onion. Separate the slices into rings.
2. Combine lemonade concentrate and tomato sauce in a large heavy saucepan. Cook, stirring continually, over medium-high heat until mixture is hot.
3. Add parsley, brown sugar, Worchester sauce, salt, thyme, red pepper flakes and bay leaf to tomato sauce mixture. Add ribs.
4. Cook the mixture, stirring occasionally, until mixture comes to a boil.
5. Cover the saucepan. Simmer, stirring occasionally, until the ribs are easily pierced with a knife, about 2 1/2 to 3 hours.
6. Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over ribs. Serve with coleslaw and corn muffins, if desired.

Creamy, Light Potato Soup

Ingredient:

• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 cup chopped onion 
• 1 teaspoon chopped fresh thyme
• 5 garlic cloves, chopped
• 1 pound cubed peeled baking potato (about 2) 
• 1 pound cubed Yukon gold potato (about 4)
• 5 cups unsalted chicken stock (such as Swanson)
• 1 teaspoon kosher salt, divided
• 1 bay leaf
• 1 pound cauliflower, cut into florets (about 1/2 head)
• 3/4 teaspoon freshly ground black pepper, divided
• Cooking spray
• 1 1/2 cups 2% reduced-fat milk 
• 3/4 cup chopped green onions, divided
• 1/2 cup fat-free fromage blanc (such as Vermont Creamery) or sour cream 
• 2 ounces grated sharp cheddar cheese (about 1/2 cup)
• 4 slices center-cut bacon, cooked and crumbled 

Preparations:

Hands On: 35 Minutes 
Total: 1 Hour, 10 Minutes 

1. 1. Preheat oven to 450°.
2. 2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.
3. 3. While potatoes simmer, combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 minutes or until browned, turning once.
4. 4. Place cauliflower mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.

Sidney Fry, MS, RD, Cooking Light 
January 2013